Ruths Had It On Hand Spicy Crab Dip |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This dip was the product of a craving, that wouldn't stop, until this melty, creamy, lucious dip was in my mouth!! It came out so good that I wrote down what I used before I cleaned up..and here it is! Ingredients:
1 8 oz package of imitation crab meat, chopped (i'm sure it would taste even better with real crab!) |
2 packages cream cheese, room temperature |
1/2 cup sour cream |
1/2 cup mayonaisse |
6 oz pepper jack cheese, shredded |
3 oz swiss cheese, shredded |
1 small onion, chopped |
1 stalk celery, chopped |
1 inner stalk celery(the leafy parts), chopped |
1/4 green pepper, chopped |
1 can diced green chiles |
3 shakes hot sauce (i used hellfire and damnation-habanero sauce) |
old bay seasoning |
cajun seasoning |
salt & pepper |
Directions:
1. Saute chopped onion, celery, & green pepper in butter(or olive oil, but this is in no way healthy so I say go for the butter flavor!) for 5-7 minutes to preferred texture. Season with Old Bay, Cajun seasoning, salt, & pepper to taste. Set aside and let cool while you prep the rest of the ingredients.
2. Whip room temperature cream cheese until fluffy.
3. Whip in sour cream, mayonaisse, seasonings to taste, and hot sauce.
4. Stir in sauteed veggies, diced chiles, half of shredded cheese, and crab meat.
5. Taste for seasoning and adjust if neccesary.
6. Pile it all into a 9x9 inch baking dish cover with the rest of the shredded cheese.
7. Bake at 350 for 30-45 minutes until it is hot bubbly and browned. If it gets hot and bubbly and isn't browned you can throw it under the broiler for a few minutes to brown the top.(that's what I did because I was impatient!)
8. Let it cool for at least 5 minutes to set.
9. Eat with tortilla chips, sliced baguette, crackers, or spoons!
10. Enjoy! : )
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